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September 1, 1961Journal of Food Science

The Relationship Between the Components of Myofibrillar Protein and the Effect of Various Phosphates that Influence the Binding Quality of Sausage a, b

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Authors

TFToshiyuki FukazawaSapporo Higashi Tokushukai HospitalYHYoshio HashimotoShinshu UniversityTYTsutomu YasuiHokkaido University of Science

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Cite This Study

Fukazawa et al. (1961) studied this question.

synapsesocial.com/papers/6a884eccfc0635f4eccf0ee7https://doi.org/10.1111/j.1365-2621.1961.tb00404.x
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  1. 1PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT1951 · 318,728 citations
  2. 2THE BINDING OF PYROPHOSPHATE TO MYOSIN A AND MYOSIN B1959 · 36 citations
  3. 3The swelling effect of polyphosphates on lean meat1954 · 137 citations